Porcini Mushroom Pesto Magic

You definitely haven’t tried this version of pesto yet! This sauce is based on dried porcini mushrooms. The taste of pesto is so rich and multifaceted that it is difficult to immediately understand what is included in it. There are no difficulties in preparation — we selected delicious ingredients and chopped everything.
cook time: 30 min
Ivy Ramsay
Porcini Mushroom Pesto Magic

Nutrition Facts (per serving)

328
Calories
28g
Fat
5g
Carbs
12g
Protein

Ingredients (8 portions)

Basic:

Garlic 1 clove
Olive oil 50 ml
Salt to taste
Pepper (black, spicy, chili or other to your taste) to taste
Walnuts 40 g
Hard cheese 100 g
Parsley 20 g
White mushrooms 40 g
Ricotta 150 g
Sun-dried tomatoes 40 g

Recipe instructions

Step 1

Step 1
How to make pesto from dried porcini mushrooms? Prepare all ingredients. Instead of parsley, you can take any greens — green basil, arugula, spinach, cilantro. Walnuts can be replaced with pine nuts, cashews or almonds. But basil and pine nuts are still closer to classic Italian cuisine.

Step 2

Step 2
Pour the mushrooms and sun-dried tomatoes separately with water at room temperature and leave for about 2 hours.

Step 3

Step 3
During the specified time, the mushrooms should become soft and increase slightly in volume. Drain and rinse thoroughly under running water.

Step 4

Step 4
Then cut the mushrooms into small cubes.

Step 5

Step 5
Peel and wash the garlic, cut along the clove into 2 parts. Heat vegetable oil in a hot frying pan. Cook garlic over medium heat for 2 minutes, stirring.

Step 6

Step 6
Remove the garlic, it will no longer be useful to you. Place the chopped mushrooms in the pan and fry them over medium heat for 3 minutes. When all the excess water has drained from the mushrooms, remove the pan from the heat and cool. Fry the mushrooms carefully, do not overdry, otherwise the taste of the sauce will be spoiled.

Step 7

Step 7
Drain the water from the tomatoes and place them in a blender bowl or in a deep bowl in which it will be convenient to grind the ingredients. Excess oil and spices will be washed off with water.

Step 8

Step 8
Add nuts and parsley to the tomatoes. Before doing this, remove the wilted leaves and hard stems from the parsley, rinse, dry and disassemble into leaves.

Step 9

Step 9
Place the cooled mushrooms and butter into the blender bowl.

Step 10

Step 10
Grind everything to a homogeneous paste.

Step 11

Step 11
Then add the ricotta, salt and pepper to taste.

Step 12

Step 12
Stir until smooth.

Step 13

Step 13
Grate the hard cheese on the finest grater and add to the sauce.

Step 14

Step 14
Mix everything thoroughly. If the pesto is too thick, add a little olive oil and mix thoroughly.

Additional rubrics

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